Sauce
Thai Chili Fish Sauce Vmxv03a
- 5 thinly scallions (sliced)
- 90 ml thai fish sauce
- 45 gr lime (fresh)
- 26 gr cilantro (finely chopped)
- 14 gr serrano chilies (minced)
- 6 gr chili paste (roasted)
- 1 gr garlic (minced)
Thai Cucumber Salad
- 1 cucumber
- 1 chile (fresh red)
- 1 shallot
- 30 ml vegetable oil
- 26 gr shelled peanuts
- 22 ml lime juice
- 10 ml fish sauce
- 5 gr brown sugar
- 4 gr lime peel (finely chopped)
- 1 package tiny salad shrimp
Thai Curry Penne
- 4 penne rigate (cooked)
- 1 granny smith apple peel
- 240 ml chicken stock
- 120 ml unsweetened cocomut milk
- 120 ml whipping cream
- 80 ml marsala wine
- 60 ml fish sauce
- 40 gr onion (chopped)
- 32 gr crab meat
- 14 gr thai curry paste (red)
Thai Egg Noodles And Pork Soup
- 6 garlic (cloves)
- 3 lettuce leaves
- 1 bean sprouts
- 1 chile flakes (dried red)
- 1,400 ml chicken stock
- 55 gr egg noodles
- 34 gr pork (ground)
- 30 ml fish sauce
- 26 gr peanuts
- 16 gr shrimp (dried)
Thai Fettuccine Primavera
- 1 diameter
- 5,700 ml water (boil)
- 400 ml thai coconut milk
- 350 gr broccoli florets
- 200 gr fettuccine pasta
- 18 gr thai curry paste (red)
Thai Fresh Cucumber Salad
- 60 ml vinegar (white)
- 60 ml water (hot)
- 16 gr onion (minced red)
- 14 gr sugar
- 7 gr scallions (minced)
- 1 gr pepper flakes (dried hot)
- 3 slices cucumbers
Thai Fried Noodles
- 10 shrimp
- 4 shallots (minced)
- 2 limes
- 2 eggs
- 1 bean sprouts (fresh)
- 3,800 ml boiling water
- 110 gr rice noodles (fresh)
- 80 ml oil
- 45 ml fish sauce
- 45 gr coarsely peanuts (ground)
Thai Fried Noodles
- 10 bean sprouts (fresh)
- 6 lengths
- 4 eggs
- 1 chile (minced fresh hot)
- 1/8 wide
- 230 gr flat rice noodles
- 180 ml fish sauce
- 130 gr pork (boneless)
- 120 gr sized shrimp
- 120 ml vegetable oil
Thai Fried Noodles
- 4 garlic (cloves)
- 4 bean sprouts
- 2 eggs
- 350 gr rice vermicelli
- 60 ml lime juice
- 60 gr shrimp (peeled)
- 45 ml vegetable oil
- 16 gr shrimp (dried)
- 16 ml fish sauce
- 4 gr palm sugar (crushed)
Thai Green Chicken Curry
- 200 kaffir lime leaves
- 100 bamboo shoots
- 400 ml coconut milk
- 200 ml water
- 120 gr chicken thigh fillets
- 40 gr thai green curry paste
- 16 ml fish sauce
- 2 gr palm sugar
- 2 gr basil (fresh chopped finely)
- 1 gr green chilli
Thai Grilled Chicken
- 6 coriander sprigs
- 4 chicken breasts (boneless)
- 3 green onions
- 2 garlic (cloves)
- 1 leaf lettuce
- 200 gr sugar
- 120 ml vinegar (white)
- 120 ml water
- 45 gr carrot
- 45 ml soy sauce
Thai Ham And Chicken Salad
- 2 carrots
- 1 birdseye chilli
- 1/2 chinese cabbage
- 180 gr chicken meat (cooked)
- 120 gr flaked almonds
- 95 gr ham
- 30 gr lime
- 30 ml dark soya sauce
- 1 slice capsicum pepper
- some garlic
Thai Mussel Soup
- 8 cilantro sprigs
- 2 mussels
- 2 serrano chilies
- 2 bok choy
- 1 onion
- 1 bay leaf
- 1 lime zest
- 475 ml clam juice
- 475 ml wine (white)
- 240 ml water
Thai Noodles
- 9 ingredients in a sauce (pan)
- 6 main-dish (servings)
- 1 onion
- 1 garlic clove
- 400 gr cabbage (chopped)
- 200 ml coconut milk
- 120 gr pasta shapes
- 55 gr crunchy peanut butter
- 16 ml lime juice (fresh)
- 8 gr cilantro (chopped fresh)
Thai Noodles
- 9 ingredients in a sauce (pan)
- 6 main-dish (servings)
- 1 onion
- 1 garlic clove
- 400 gr cabbage (chopped)
- 200 ml coconut milk
- 120 gr pasta shapes
- 55 gr crunchy peanut butter
- 16 ml lime juice (fresh)
- 8 gr cilantro (chopped fresh)
Thai Pasta And Seafood Salad
- 1/2 scallions (sliced)
- 900 gr shrimp (chilled cooked)
- 80 ml cider vinegar
- 60 ml water (hot)
- 55 gr smooth
- 30 ml soy sauce
- 18 gr cilantro leaves
- 6 gr ginger root (grated fresh)
- 3 gr garlic (minced)
- 3 slices kirby pickling cucumbers
Thai Peanut Sauce
- 150 gr smooth peanut butter
- 30 ml water
- 30 ml seasoned rice vinegar
- 10 ml cider vinegar
- 10 ml soy sauce
- 8 gr sugar
- 5 ml oriental sesame oil
Thai Pork Satay
- 8 in bamboo skewers soaked in water
- 3 long
- 1 wide
- 260 gr pork loin (boneless)
- 120 ml coconut cream (thick)
- 30 ml lime juice
- 30 ml fish sauce
- 14 gr palm sugar
- 16 ml vegetable oil
- 6 gr curry powder
Thai Pork With Basil
- 4 scallions
- 2 garlic (cloves)
- 260 gr pork tenderloin
- 60 ml chicken stock
- 45 ml peanut oil
- 34 gr leaves
- 10 ml fish sauce
- 10 ml soy sauce
- 4 gr sugar
- some basil
Thai Roast Pork With Sticky Rice*
- 1,400 gr warm (very)
- 400 gr pork roast
- 350 gr sticky rice (uncooked)
- 65 gr sugar
- 60 gr green onions (chopped)
- 60 ml oil
- 45 ml whiskey
- 38 ml soy sauce (light)
- 30 ml oyster sauce
- 16 ml thai dark sweet soy sauce